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This is a Pakistani and North Indian-Muslim recipe, but there is no Pakistani label in cuisine type (kyon jee ?!?!). This is a heavy duty, real deal recipe. No...
cooking.nytimes.com
This attractive stir-fry is inspired by a traditional Chinese dish called rainbow beef The vegetarian version works well, and it’s also easier to make If you prefer a very firm tofu, take the extra time to weight it as directed in step 1
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We incorporate verjus into our vinaigrette, and add sliced endives, watercress, halved grapes, and almonds to this airy, bright salad.
www.simplyrecipes.com
Chicken salad with arugula, goat cheese, and apple slices.
www.allrecipes.com
In a cream cheese/Cheddar-Jack base, pickled jalapenos, green olives, and chopped red onions make a delicious topping for Snack Factory® Pretzel Crisps®.
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This chilled pea salad is made with frozen peas, smoked almonds, water chestnuts, and a hint of curry. It's a great addition to your summer salad recipe collection.
www.allrecipes.com
Spice up your deviled eggs Mexican-style with some chopped green chiles, chili powder, black olives, and a dash of cayenne.
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This shrimp and zucchini casserole contains 3 types of cheese - mozzarella, Cheddar, and habanero pepper cheese - and is flat-out delicious.
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Sliced okra, stir-fried with fresh shrimp, lots of red fresh chilies, garlic, and Malaysian shrimp paste will make a main dish that's spicy and different.
www.delish.com
The French macaron is a simple cookie made with almonds, sugar, and egg whites. The recipe here includes green tea powder (matcha), which gives it a delightful flavor.
cooking.nytimes.com
This recipe is by Mark Bittman and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.